Mexican Rice
Toasting the rice before boiling it adds a layer of nutty flavor to this well spiced and tomato-y Mexican style side dish.
Mexican Rice
Toasting the rice before boiling it adds a layer of nutty flavor to this well spiced and tomato-y Mexican style side dish.
Servings Prep Time
6servings 10minutes
Cook Time
25minutes
Servings Prep Time
6servings 10minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Heat 2 tbs olive or other vegetable oil in a large skillet (with a lid) over medium heat. Once warmed, add onion and jalapeño and cook to soften, about 5 minutes. Add rice and garlic and continue cooking until rice is lightly toasted and some of the oil has absorbed, 2-3 minutes. Be attentive and stir frequently to prevent boiling.
  2. Sprinkle in cumin, chili powder, oregano, as well as any desired salt and pepper. Stir and let toast a few seconds then add the canned crushed tomatoes. Let that cook for another minute or so, then add the tomato sauce and broth.
  3. Bring to a boil, then cover and reduce heat to low. Simmer until rice is cooked through, about 15 minutes. Fluff and garnish with cilantro, a squeeze of lime juice, and fresh lime wedges.
Recipe Notes